Peruvian alfajores are delicate, melt-in-your-mouth shortbread cookies sandwiched with a thick layer of creamy dulce de leche and often rolled in powdered sugar. Unlike some versions that use a firmer pastry, the Peruvian style leans on a tender, almost crumbly dough made with cornstarch, which gives it a distinctly light texture. This recipe is genuinely reliable: the dough is forgiving, the filling is simple, and the result is a sweet treat that tastes like it came from a Lima bakery.
Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1 1/2 cups (180 g) cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups (450 g) dulce de leche (store-bought or homemade)
- 1/2 cup (60 g) powdered sugar, for dusting
Instructions
- In a large bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy, about 2-3 minutes. Add the egg yolks one at a time, beating well after each, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms. Do not overmix; stop as soon as it comes together.
- Turn the dough out onto a lightly floured surface and gently knead a few times just to bring it into a ball. Flatten into a disc, wrap in plastic wrap, and refrigerate for 30 minutes. This chilling step makes the dough easier to roll and prevents spreading.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll the chilled dough to about 1/4-inch (6 mm) thickness. Use a 2-inch (5 cm) round cookie cutter to cut out circles. Re-roll the scraps once to cut more cookies.
- Place the cookies about 1 inch apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are just barely golden. The cookies will look pale; that’s correct. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once the cookies are completely cool, spread about 1 tablespoon of dulce de leche on the flat side of one cookie and top with another cookie to form a sandwich. Gently press so the filling reaches the edges.
- Dust the finished alfajores generously with powdered sugar just before serving. For a classic Peruvian touch, roll the edges of the filled cookies in the powdered sugar too.
Tips
- Don’t skip chilling the dough: The cornstarch makes the dough very tender but also fragile. Chilling it for at least 30 minutes makes it firm enough to roll and cut without cracking. If the dough becomes too soft while you’re working, pop it back in the fridge for 10 minutes.
- Use good dulce de leche: The filling is half the flavor. If you can find Peruvian or Argentine dulce de leche (often labeled “manjar blanco”), use it. In a pinch, you can use a good-quality store-bought version, but avoid the very thin caramel sauces, as they will soak into the cookies.
- Handle the baked cookies gently: They are extremely delicate when warm. Let them cool completely on the baking sheet before moving them, and use a thin spatula to transfer them. Once filled, they firm up slightly but still remain crumbly.
- Roll the edges in coconut (optional): Some Peruvian versions roll the edges of the filled alfajores in shredded coconut. If you like that texture, spread the filling slightly beyond the edges, then roll the sides in a plate of unsweetened shredded coconut.
Serving Suggestions
Alfajores are perfect with a cup of strong Peruvian coffee, a glass of cold milk, or a warm “chicha morada” (a spiced purple corn drink). They also make a lovely dessert after a meal of ceviche or lomo saltado. For a pretty presentation, serve them on a platter with extra powdered sugar dusted over the top and a few fresh berries on the side.
Variations
- Chocolate Alfajores: Replace 2 tablespoons of the all-purpose flour with 2 tablespoons of unsweetened cocoa powder. The chocolate flavor pairs beautifully with the dulce de leche.
- Coconut Alfajores: After filling the cookies, roll the entire cookie (or just the edges) in unsweetened shredded coconut. This is a very common variation in Peru.
- Lemon Zest: Add 1 teaspoon of finely grated lemon zest to the dough for a bright, citrusy note that cuts through the sweetness.
- Larger Size: Use a 3-inch (7.5 cm) cutter for bigger alfajores, just adjust the baking time by a minute or two.
Storage and Reheating
Store unfilled cookies in an airtight container at room temperature for up to 5 days. Once filled, the dulce de leche will soften the cookies slightly, which is actually desirable; they keep well in an airtight container at room temperature for up to 3 days. For longer storage, freeze the unfilled cookies for up to 3 months. Thaw at room temperature, then fill and dust with sugar. Do not refrigerate filled alfajores, as the cold will make the cookies hard and dry. These are best served at room temperature, and there is no need to reheat them.
Frequently Asked Questions
Can I use salted butter? Yes, but reduce the added salt to a pinch. The salted butter will add a nice contrast to the sweet filling, but too much salt can overpower the delicate cookie.
My dough is too crumbly to roll. What should I do? If the dough cracks when you try to roll it, it may be too dry. Add 1 tablespoon of milk or cold water and knead gently until it comes together. Also, make sure your butter is truly softened, not melted, and that you don’t overmix the flour.
Can I make the dulce de leche from scratch? Absolutely. You can make it by simmering a can of sweetened condensed milk in a water bath for 3 hours, but never leave it unattended, and always keep the can submerged. Alternatively, you can stir sweetened condensed milk in a saucepan over low heat for about 1 hour until it thickens and caramelizes. Store-bought is a fine timesaver.
Why did my cookies spread too much? Spreading usually happens if the dough was too warm when it went into the oven. Make sure you chill the dough for the full 30 minutes, and if your kitchen is warm, chill the cut-out cookies on the baking sheet for 10 minutes before baking.
Can I use a different filling? Yes, while dulce de leche is traditional, you can use a thick fruit jam (like strawberry or quince paste) or a chocolate ganache. Just keep in mind the texture will be different, and the cookies may absorb more moisture from a jam.
How do I get a clean cut without the dough sticking? Dip your cookie cutter in flour before each cut. Also, lightly flour the rolling surface and the top of the dough. If the dough sticks to the cutter, the edges will be ragged.
Related
- Protein in Dhokla: How Much & How to Boost It
- Puli Puli Tamarind Rice: Tangy South Indian Recipe
- Poha Cutlet Recipe (Crispy Indian Snack)
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).